A Real Maine Pumpkin Pie

Even though Libby is a fine old Maine name, I don’t think much of their pumpkin pie recipe – too pale and bland. I also like to buy local products when I can, so since we’ve moved to Maine I get One-Pie canned pumpkin (they also have canned squash), from West Paris, Maine. In Minnesota, we used Festal pumpkin from Owatonna, Minnesota. I like the recipe on the One-Pie pumpkin can, so here is my rewriting of it.

“One-Pie” Pumpkin Pie

1 Tbsp. Cornstarch
1 cup sugar
½ tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Ginger
scant ½ tsp. Salt
1 can One-Pie pumpkin (or your favorite local brand, or whatever)
2 eggs, beaten
1 ½ Tbsp. Butter, melted
2 Tbsp. Molasses (I like Crosby’s, which comes in a paper carton like milk, but other kinds would be fine too)
1 12-oz. Can evaporated milk, or 1/12 cups milk (I’m dubious about using regular milk, never have. However, you can use evaporated skim milk with no problem)

Preheat oven to 450 degrees. Sift dry ingredients together into a large bowl. Mix in the can of pumpkin (a wire whisk works fine). Add eggs, melted butter, molasses and mix together; add milk and mix until evenly mixed. Line a 9-inch pie plate with pie crust, pour in the pumpkin mixture, and bake 15 minutes. (You may want to cover the edges of the crust to prevent over-browning.) Turn oven down to 350 degrees and bake 50 more minutes, or until a knife inserted in the middle of the pie comes out clean.

And here’s a picture of the pie I made today:

For a nod to Minnesota, here’s the great recipe for Festal Pumpkin Bars. “Bars” are a fixture at almost every Minnesota social event and there are many delicious ones, but you can’t go wrong with these.

Festal Pumpkin Bars

Preheat oven to 350 degrees.
Grease and flour a 12 x 18 x 1 inch pan (jelly roll pan)

4 eggs
1 c. salad oil
2 c. sugar
1 15 oz. can pumpkin

Mix above ingredients in a large bowl. Sift the following and add to above, then stir:

2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg
2 cups flour

Mix well and pour into pan. Bake 25-30 minutes.

Frost with:

1 6 oz pkg cream cheese (Neufchatel or low-fat cream cheese would be fine, but don’t bother with the fat-free stuff)
3/4 stick butter
1 tbsp. cream or milk
1 tsp vanilla
4 c. powdered sugar

Beat cheese, butter, vanilla and cream together until soft. Add powdered sugar until correct consistency to spread. Cut the bars into 2 x 3 inch bars. Makes 36. Can be frozen.

Happy Thanksgiving, everyone!